This post contains affiliate links.
If mashed potatoes are feeling a little…expected, let me introduce you to their glow-up: Mashed Butternut Squash. With just four ingredients, this velvety smooth mash is such a simple (but amazingly delicious) side.
save this recipe!This is one of the easiest ways to cook butternut because it involves nothing other than roasting the squash in the oven and mashing it up!
I’ve personally never loved the texture that mashed butternut and mashed sweet potato tend to have – a bit stringy and mushy. So I created a recipe that makes this mash silky smooth! Let’s mash.
Reader rating
You don’t need much
- Butternut Squash: Look for one that’s medium in size so it cooks at the same rate as the garlic.
- Garlic: Roasted garlic is one of the best flavors (…ever?), so we’ll roast a bulb while the butternut cooks.
- Oil: A splash of olive (or vegetable) oil helps everything brown up nicely.
- Cream Cheese: This adds instant creaminess! My secret weapon for epic mashed squash.
Feeling Bougie?
Instead of cream cheese, you could add a block of Boursin cheese for creamy herb flavor (similar to this Boursin Mashed Potatoes recipe).
Making mashed squash is easy
Making mashed squash couldn’t be simpler. We’ll start by prepping the squash, and then we’ll add our flavorings to make it the perfect Thanksgiving side dish! (Jump to the recipe for full printable instructions.)
Step 1: Prep The Butternut & Garlic
Halve 1 medium butternut squash lengthwise and scoop out seeds. Drizzle with olive oil – this helps with browning and enhances flavor – and place cut side down on a baking sheet.
Cut the top off 1 garlic bulb to expose the cloves, drizzle with oil to encourage caramelization, and wrap in foil to lock in moisture!
Step 2: Roast Until Fork-Tender
The squash becomes tender while its sugars caramelize, developing a natural sweetness. The garlic softens and caramelizes as well, becoming mellow and buttery in flavor.
Step 3: Mash It Up
Scoop squash flesh into a bowl, then squeeze our and add roasted garlic cloves. Add 4 oz cream cheese, which enhances the creaminess and provides a tangy counterbalance to the sweetness of the squash.
Mash with a potato masher for a chunkier texture or blend for a silky smooth mash, depending on your preference. Season with salt to taste!
On The Holiday Table
Garlic Parmesan Butter Beans
20 minutes
Slow Cooker Marry Me Chickpea Soup
10 hours 35 minutes
Creamy Vegan Mushroom Soup with Cashews
30 minutes
Velvety Mashed Butternut Squash With Roasted Garlic
Ingredients
- 1 medium butternut squash
- 1 bulb garlic
- 2 to 4 Tbsp olive oil, 30 to 60 mL
- 4 oz cream cheese, 113 g
Instructions
- Prep: Preheat oven to 375°F (204°C). Cut the top off 1 medium butternut squash, then carefully cut it in half lengthwise (the skin can stay on). Use a spoon to scoop out the seeds. Drizzle the entire squash with olive oil, then place cut side down on a baking sheet.Cut the top portion of off 1 bulb garlic to expose the cloves underneath. Add the garlic to a piece of foil large enough to wrap it up. Drizzle the top with oil then close it up tightly. Set it on the baking sheet.
- Roast: Cook for about 45 minutes, or until squash is tender and garlic is soft and caramelized.
- Mash: Allow butternut to cool slightly, then scoop out the orange flesh and place in a large bowl. Squeeze out caramelized garlic cloves and add them to the bowl, along with 4 oz cream cheese.Use with a potato masher (for chunkier mash) or a blender (for silky smooth mash). Season with salt, as needed, then serve warm!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I think the cream cheese makes it. This was so good.
Such an easy way to add major yum! So glad you loved it 🙂
It was so good I forgot about the garlic so I did it with minced and it came out amazing I made turkey to go with it
So glad it hit the spot, thanks for sharing!